Keyword >
Cooking Method >
Meal / Course >
Ingredient >
Cuisine >
Heat Level >
Chile >

Chilean Seviche

Monday, 26 May 2008

Description

With 2,600 miles of coastline providing an abundance of seafood, it’s no wonder that Chileans consume more seafood that any of the other South American countries. Not all of the fish used in seviche is cubed, as evidenced by this popular recipe that calls for fish fillets. The bitter orange juice is from the Sevilla oranges that brought by the Spaniards and are so popular in this part of the world. This is a mild seviche which is usually garnished with hot sauce to bring up the heat. I like to use a Caribbean habanero-based because they compliment fruit, such as the grapefruits used here.

Ingredients

At a glance

Cuisine

Latin American

Ingredient

Seafood

Heat Level

Chile

Habanero

Jalapeño

Meal/Course

Lunch

Dinner

Appetizer/Hors d'oeuvre

Serves

4-6

1 pound Chilean sea bass fillets, or substitute sole or flounder fillets
3/4 cup bitter orange juice
1 aji chile, stem and seeds removed, minced, or substitute a yellow wax or jalapeño chile
4 green onions, thinly sliced
1 clove garlic, minced
1 grapefruit
1 tablespoon fresh mint leaves, cut in thin strips
Lettuce leaves
Garnish: Caribbean-style habanero hot sauce

Methods/steps

Cut the fish fillets in 1- to 2-inch pieces. Place them in a nonreactive bowl, cover with the juice, and gently toss to coat. Add the chile, onions, and garlic and mix gently. Cover the bowl and refrigerate for 1 to 4 hours turning occasionally until the fish loses its translucency and turns opaque.

Section the grapefruit and cut the wedges in lengthwise pieces.

Drain off most of the marinating juice off the fish. Add the grapefruit sections and mint and gently toss. Place the lettuce on individual plates, top with the seviche, and garnish with a sprinkle of hot sauce. Serve with additional hot sauce on the side.

See also...

For even more Ceviche recipes, see also: Spicy Latin American Ceviche, by Dave DeWitt.

Reviews

Rate this recipe

Featured Rapid Recipe

Chipotle Texas Mole Sauce

Created by birdlover

This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.